Pumpkin Sage Soup
Pumpkin Soup with Fried Sage Leaves
Ingredients
1 sugar pumpkin ( steam roasted)
1 sweet potato (steamed)
1 large onion
4 cloves of garlic
1 tsp dried thyme
1 tsp dried sage
1 tsp miso paste
7 cups of water + 1 cup of vegetable broth
Dash pour of dry white wine
2 tbsp butter + 1 tbsp for sage frying
Fresh Sage Leaves for topping
Sugar Pumpkin
Recipe:
-Slice the pumpkin in half and clean out the insides. Save seeds to roast or compost. Peel and and slice sweet potato into desired pieces.
-Heat oven to 375. Two options: in a 2 inch deep roasting pan, pour 1 cup of water in the pan. Place sliced pumpkin in the pan face down, skin up. Cover with tin foil and steam roast for 30-40 mins until the insides are soft. You can also roast w/olive oil, salt and pepper uncovered w/out the water for 45-50 mins until it is soft to get a roasted flavor. Remove when done and set aside to cool. Steam sweet potato medallions in a steamer covered until tender or roast them the same way you did the pumpkin. I like to use a pastry brush to evenly cover the pumpkin and sweet potato. Make sure to salt and pepper well on both sides if roasting.
-Chop finely 1 large onion and 4 cloves of garlic. Get your soup pot ready and heat on medium/high for 1 min then place 2 tbsp of vegan butter or oil (coconut, sunflower or olive oil) into the pot. When the sizzle starts add in onions and garlic, stir well and lower heat just smidge. Next add dried thyme and sage, stir and cook for 3 mins. Next add in 6 cups of water and 1 cup of vegetable broth ( 6 cups for a large pumpkin. If using canned, 1 can for 4 cups. 2 cans for 6 cups), a dash of white wine (2 second pour) or ¼ cup of wine if you want to be precise and 1 tsp sea salt +1 tsp ground black pepper. Mix it all together and raise the heat a little. When the broth starts to boil it is time to lower the heat and simmer for 30 mins. While the broth is simmering, scoop out your pumpkin flesh and dice up steamed sweet potato.
-After 30 mins of the broth simmering add in the cooked pumpkin and sweet potato. Stir well and add ¼ tsp sea salt more to the broth. Cook on low/simmer covered with a lid for 30 mins. After 30 mins taste the broth and see how it is. More salt or acid? Give a little squeeze of lemon wedge and stir. Let it cool a little bit (10 mins or so) and then transfer to a blender or food processor. Add in 1 tsp of miso paste and blend it all up until smooth. If it seems like you have a very thick soup you can add more liquid if you want or keep it thick and bisque :)
-Fry Sage Leaves: Remove sage leaves from the stem. Heat a small fry pan on medium/high and add 1 tbsp of butter or oil. Move the pan in a slow circle to expand the oil on the pan. Immediately add sage leaves to the heated oil and fry for 30 seconds on medium heat level. Remove gently from the pan before they start to burn. It's ok if this happens. Doing this may take a couple tries. Have fun and be careful. Prep a small plate lined with paper towel to place them on or add them immediately to your soup servings. Enjoy!